Air Fryer Crispy Leek and Potato Cakes with Mild Mustard Dill Cream

Instructions

1. 1

   Preheat the air fryer to 375°F / 190°C for 3 minutes.

2. 2

   Place the grated potato in a clean towel and squeeze it very well to remove as much liquid as possible. Transfer it to a large bowl.

3. 3

   Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the leek, garlic, and 1/2 teaspoon of the salt, and cook for 4 to 5 minutes until the leek is soft but not too browned. Let cool for 5 minutes.

4. 4

   Add the cooked leek, grated Parmesan cheese, breadcrumbs, egg, black pepper, sweet paprika, and the remaining salt to the bowl with the potato. Mix well until the mixture holds together when pressed.

5. 5

   Shape into 8 equal cakes, compacting them well with your hands, about 1.5 cm / 1/2 inch thick.

6. 6

   Brush or spray the air fryer basket with a little of the remaining oil. Arrange the cakes in a single layer and brush the tops with the rest of the olive oil.

7. 7

   Cook the cakes at 375°F / 190°C for 8 minutes. Carefully flip them and cook for 6 to 8 minutes more at the same temperature, until deeply golden and crisp.

8. 8

   Meanwhile, in a small bowl, mix the plain Greek yogurt, Dijon mustard, lemon juice, and fresh dill until smooth.

9. 9

   Serve the cakes hot with the mustard dill cream on top or on the side, and finish with the chopped chives.